Red Velvet Oreo Brownies Recipes

RED VELVET OREO BROWNIES

Steps:

• Preheat the oven to 350° F. Butter and flour an 8×8-inch baking pan. In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition but only until they just completely incorporate, then stir in the remaining 1 tsp of vanilla.
• With the mixer off, add in the cocoa paste, then turn the mixer to medium and beat the two mixtures together just until they are one uniform color. This should only take about 10 seconds or less. Add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
• Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides and bottom of the bowl. You'll want one uniformly colored (red) batter. Fold half of the chopped Oreos into the batter with just a couple of gentle stirs. Transfer the batter into the prepared pan and cover the top of the batter with the remaining chopped Oreos.
• Bake for 30-40 minutes or until a toothpick comes out with just a few crumbs clinging to it when inserted into the center of the brownies. Darker pans will need to bake at the lower end of this range to avoid overbaking. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Cut and serve.

RED VELVET OREO BROWNIES

Steps:

• Set out the butter you'll need for the frosting and the ganache, so they come to room temperature as you prepare the brownies.
• Preheat the oven to 350°F (177°C). Line an 8×8 baking pan with aluminum foil, leaving enough overhang on the sides to lift the brownies out of the pan. Set aside.
• In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan. Bake the brownies for 22-24 minutes or until a toothpick inserted in the middle comes out mostly clean, with a few small moist crumbs. Allow the brownies to cool at room temperature for 30 minutes, then transfer to the refrigerator to cool completely.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high until light and creamy - about 1 minute. Add the confectioners' sugar and 2 Tbsp cream, beating on medium until creamy. Add 1 more Tbsp cream until the frosting is spreadable consistency. You want it to be thick so that the frosting layer stays neat when you cut into the brownies. Fold in the crushed Oreos. Lift the cooled brownies out of the pan and spread them with the frosting. Stick them into the refrigerator as your prepare the ganache. You want the frosting to slightly chill on the brownies.
• Break up the chocolate into small pieces in a medium bowl. Heat the heavy cream until boiling, either in the microwave or on the stovetop. Pour boiling cream over the chocolate and stir until the chocolate is melted and smooth. Cut in the butter, one small piece at a time, and stir until smooth. Spread over frosted brownies. Chill for at least 30 minutes before cutting.
• Cut the brownies into squares, wiping your large knife off with a wet paper towel between cuts so that the layers stay neat. Cover brownies tightly and keep chilled in the refrigerator for up to 5 days.

RED VELVET BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Whisk flour, cocoa powder, baking powder, ground red pepper, and salt together in a bowl.
• Beat sugar, sour cream, butter, eggs, red food coloring, and vanilla together in a bowl. Add flour mixture to sour cream mixture and stir to combine. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, 30 to 35 minutes. Cool in the pan before slicing.

RED VELVET OREO TRUFFLE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake.
• Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with remaining 1/2 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.
• Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.

RED VELVET OREO BROWNIES RECIPE

Steps:

• Set out the butter needed for the frosting and the ganache, so they come to room temperature as you prepare the brownies.
• Preheat the oven to 350 degrees F.
• Line an 8×8-inch baking pan with aluminum foil, leaving enough overhang on the sides to lift the brownies out of the pan.
• Set aside.
• Brownies:
• In a small bowl, beat the 2 eggs together. Set aside.
• Melt the butter in a large microwave-safe bowl in 30-second increments until melted.
• Stir in 1 cup of sugar, 2 teaspoons of vanilla extract, cocoa powder, salt, food coloring, and vinegar.
• Mix each of those ingredients into the batter in that order.
• Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix.
• Pour the brownie batter into the prepared baking pan.
• Bake the brownies for 22 to 24 minutes or until a toothpick inserted in the middle comes out mostly clean, with a few small moist crumbs.
• Allow the brownies to cool at room temperature for 30 minutes, then transfer to the refrigerator to cool completely.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high for about 1 minute until light and creamy.
• Cookies 'n Cream Frosting:
• Add the confectioners' sugar and 2 tablespoons of cream, beating on medium until creamy.
• Add 1 more tablespoon of cream until the frosting is a spreadable consistency. Make it thick so that the frosting layer stays neat when you cut into the brownies.
• Fold in the crushed Oreos.
• Lift the cooled brownies out of the pan and spread them with the frosting.
• Stick them into the refrigerator while preparing the ganache. Have the frosting slightly chill on the brownies.
• Chocolate Ganache:
• Break up the chocolate into small pieces in a medium bowl.
• Heat the heavy cream until boiling, either in the microwave or on the stovetop.
• Pour boiling cream over the chocolate, and stir until the chocolate is melted and smooth.
• Cut in the butter, 1 small piece at a time, and stir until smooth. Spread over frosted brownies.
• Chill for at least 30 minutes before cutting.
• Cut the brownies into squares, wiping the large knife off with a wet paper towel between cuts so that the layers stay neat.
• Cover the brownies tightly and keep chilled in the refrigerator for up to 5 days.